Citrus Scented Whipped Cream Food

STRAWBERRY-PINK LEMONADE ICEBOX CAKE

Steps:

• Put half of the freeze-dried strawberries into a large food processor, cover the opening with a kitchen towel and blend until finely ground. Add the remaining freeze-dried strawberries and blend again until finely ground. Sift through a fine mesh strainer into a medium bowl and discard the seeds. Set aside.
• Add the confectioners' sugar, lemon zest and 6 cups heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Blend on low at first, then work up to medium-low speed until very soft peaks form.
• Remove 3 cups of the whipped cream mixture to a medium bowl and add 2 tablespoons of the strawberry powder. Whisk by hand to medium peaks. One by one, dab the bottom of 18 of the cookies with a very small amount of the strawberry whipped cream and arrange in a circle in the center of a large flat serving dish or cake stand. Carefully spread the strawberry whipped cream over the cookies, leaving a slight border. Top the cream with 1 cup of the sliced strawberries.
• Remove 3 cups of the whipped cream mixture to the same medium bowl and add 6 tablespoons of the strawberry powder. Whisk by hand to medium peaks. Stir in more of the remaining heavy cream if the strawberry whipped cream starts to look too stiff. Arrange 18 cookies on top of the strawberries, then top with the strawberry whipped cream, leaving a slight border. Top the cream with 1 cup of the sliced strawberries.
• Remove 3 cups of the whipped cream mixture to the same medium bowl and add 10 tablespoons of the strawberry powder. Whisk by hand to medium peaks. Stir in more of the remaining heavy cream if the strawberry whipped cream starts to look too stiff. Arrange 18 cookies on top of the strawberries, then top with the strawberry whipped cream, leaving a slight border. Top the cream with 1 cup of the sliced strawberries.
• Remove the remaining whipped cream mixture to the same medium bowl and add the remaining strawberry powder. Whisk by hand to medium peaks. Stir in more of the remaining heavy cream if the strawberry whipped cream starts to look too stiff. Arrange the remaining 18 cookies on top of the strawberries, then top with the strawberry whipped cream, leaving a slight border.
• Cover the icebox cake with plastic wrap and refrigerate until the cookies are softened and the cake is chilled, at least 8 hours and up to overnight. Put the remaining 1 cup sliced strawberries in a storage container and refrigerate until serving.
• When ready to serve, top the icebox cake with the remaining sliced strawberries.

LEMON-SCENTED MASCARPONE TRIFLE WITH CREME DE CASSIS

Steps:

• In a small saucepan over medium heat, combine the sugar with the lemon juice.
• Cook until the sugar has dissolved, about 5 minutes.
• Let cool.
• In a medium bowl, combine the cooled sugar mixture with the mascarpone cheese and the lemon zest.
• Now, add almonds, if using.
• Using an electric mixer, whip on medium speed until the mixture is light and fluffy.
• To build the trifle, line the bottom of a trifle bowl with a layer pound cake.
• Brush the pound cake with some creme de cassis liqueur.
• Spoon a layer of the cheese mixture over the pound cake, and then a layer of berries.
• Repeat the layers until all the ingredients are used, finishing with a top layer of berries.
• Chill in the refrigerator until ready to serve.
• Garnish with chopped mint leaves &/or flavored whipped cream &/or almonds.

BITTERSWEET CHOCOLATE-CITRUS TART WITH JASMINE WHIPPED CREAM

Steps:

• For crust:
• Combine first 4 ingredients in bowl. Add flour and stir just until blended; let stand 5 minutes. Press dough onto bottom and up sides of 9- to 91/2-inch-diameter tart pan with removable bottom. Chill 30 minutes.
• Position rack in bottom third of oven and preheat to 350°F. Bake crust until deep golden, pressing down with back of spoon if bubbles form, about 25 minutes. Cool crust in pan on rack.
• For filling:
• Combine chocolate, butter, and both peels in medium metal bowl. Place bowl in skillet of barely simmering water set over low heat. Stir just until chocolate and butter are melted and smooth. Remove bowl from water. Place fine strainer over bowl with melted chocolate. Keep skillet with water set over low heat.
• Whisk egg yolk in small metal bowl to blend. Gradually whisk in 1/4 cup boiling water. Place bowl in skillet of hot water; stir constantly with heatproof rubber spatula, scraping bottom of bowl to prevent egg from cooking, until instant-read thermometer inserted into egg mixture registers 160°F, about 3 minutes. Immediately pour egg mixture into strainer set over bowl of chocolate. Stir just until egg is incorporated into chocolate and mixture is smooth.
• Pour chocolate filling into crust; tilt slightly to spread evenly (crust will not be completely filled). Cover and chill overnight or up to 2 days. Before serving, let tart soften slightly at room temperature.
• Remove pan sides. Place tart on platter. Using pastry bag fitted with star tip, pipe whipped cream rosettes around edge of tart. Garnish with candied peel.